Classic Mixology: Cocktail & Mixed Drink Recipes

Dry Punch

(From a recipe by Santina, the celebrated Spanish caterer.)
2 gallon brandy

Ingredient: brandy

What it is:  Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.

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1 gallon water

Ingredient: water

What it is:  Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.

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1/2 gallon tea

Ingredient: tea

What it is:  Additive
Aromatic beverage prepared from the cured leaves by combination with hot or boiling water. After water, tea is the most widely-consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many enjoy. Tea is used in many pre-Prohibition punches.

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1 pint Jamaica rum

Ingredient: Jamaica rum

What it is:  Rum
Generic term for dark rum from Jamaica. Dark rum differs from gold in that some residual molasses is retained in the final product, in order to slightly sweeten the flavor. Very popular in the late 1800s and superior to most New England rums. Modern approximations include Inner Circle, Gosling's Black Seal and Pusser's Navy Rum.

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1/2 pint Curaçao

Ingredient: Curaçao

Also Known As:  Curaçoa What it is:  Bitters

Liqueur flavored with the dried peels of the laraha citrus fruit, grown on the island of Curaçao.  Earlier versions were based on brandy or rum but now use neutral spirits.

Substitution:  Triple sec

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6 lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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juiced
1 1/2 pound white sugar

Ingredient: white sugar

What it is:  Additive
Class of edible crystalline substances, mainly sucrose for table sugar. Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

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Mix thoroughly, and strain, as already described in the recipe for "Punch à la Ford," adding more sugar and lemon juice, if to taste. Bottle, and keep on ice for three or four days, and the punch will be ready for use, but the longer it stands, the better it gets.